Description
This One Pot Chicken Dumpling Soup is a creamy, comforting classic that blends tender chicken, soft pillowy dumplings, and hearty vegetables in a velvety, herb-scented broth. It’s the perfect dish for chilly evenings, lazy weekends, or when you need a meal that feels like a hug in a bowl.
Ingredients
1 ½ pounds chicken thighs or breasts, boneless and skinless
2 tablespoons all-purpose flour (for thickening soup)
4 tablespoons butter
1 cup carrots, sliced
1 cup celery, sliced
¾ cup peas
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup whole milk or heavy cream
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons butter, melted
¾ cup whole milk
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Melt butter in a large Dutch oven over medium heat. Add diced onions, carrots, and celery. Sauté until vegetables are softened and onions are translucent, about 5–6 minutes. Add garlic and cook for 1 more minute.
2. Add diced chicken to the pot and season with salt, pepper, and thyme. Cook until lightly browned, about 4–5 minutes.
3. Sprinkle 2 tablespoons of flour over the mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste. Slowly pour in chicken broth while stirring. Bring to a gentle boil, then reduce to a simmer. Add peas and let the soup cook until veggies are tender and chicken is cooked through.
4. In a bowl, mix 1 ½ cups flour, baking powder, and salt. Stir in melted butter, milk, and chopped parsley until just combined into a sticky dough.
5. Drop spoonfuls of the dough into the simmering soup. Cover the pot and cook for 15 minutes without removing the lid.
6. After 15 minutes, check dumplings for doneness (they should be fluffy and cooked through). Stir in milk or cream to finish. Adjust seasoning and serve hot with a sprinkle of fresh parsley.
Notes
Don’t lift the lid while dumplings cook—steam is essential to their fluffiness.
For richer flavor, substitute ¼ cup of the broth with dry white wine.
Add a handful of baby spinach at the end for extra color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 ½ cups
- Calories: 435
- Sugar: 4g
- Sodium: 790mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg